Cidrerie de Reillon

located in Lorraine, France, is gaining recognition for its artisanal ciders, focusing on local apple and pear varieties and traditional, low-intervention methods. They represent the growing movement of high-quality, terroir-driven ciders from regions beyond the traditional Normandy and Brittany.

Bio Expansion:

Cidrerie de Reillon is a project that stems from a deep connection to the rich fruit heritage of Lorraine, a region at a European crossroads with fertile hillsides. The founders grew up in Reillon and their travels broadened their understanding of arboriculture and cidermaking, solidifying their desire to express the specific "terroirs" of their homeland through cider.

Their philosophy is built on showcasing the diverse species and varieties found in Lorraine's traditional high-stem orchards. They are deeply committed to:

  • Hand-Harvesting: All fruits (apples and sometimes quince) are harvested by hand from these local orchards, ensuring optimal ripeness and careful selection.

  • Traditional & Organic/Conversion: While practicing traditional cultivation, they are notably in conversion to organic agriculture, meaning their practices are already focused on natural methods, avoiding synthetic treatments and herbicides. They highlight that their apples come from untreated orchards.

  • Wild Yeast Fermentation: A cornerstone of natural cidermaking, their ciders undergo fermentation with indigenous yeasts found naturally on the fruit and in their cellar. This contributes to the complexity and unique character of their ciders.

  • Natural Effervescence (Prise de Mousse Naturelle): The bubbles in their ciders are naturally created through secondary fermentation in the bottle (méthode traditionelle or ancestral), without forced carbonation.

  • Minimal Intervention: Their process aims to be as natural as possible, with no or very limited additions. They focus on allowing the fruit and fermentation to speak for themselves.

  • Diverse Styles: Cidrerie de Reillon produces a range of ciders, from dry ("brut") and refreshing to demi-sec, and even unique "cidromels" (apple-honey ferments) or blends with other fruits like quince. They often release ciders as "millésime" (vintage) expressions, highlighting the characteristics of a particular year.

  • Aging Potential: Their ciders are crafted to have good aging potential, often up to 5 years or more, allowing for further development of complexity.

Their ciders are described as refreshing, balanced, with distinct acidity, and notes of candied fruits and biscuits, reflecting the rich and varied fruit profile of Lorraine.